It’s about this time every summer when I start getting really creative with my zucchini recipes. Not that I would ever tire of classics like gluten free zucchini bread or even new favorites like gluten free zucchini lemon muffins, gluten free chocolate zucchini cake or even gluten free zucchini brownies and gluten free chocolate zucchini donuts! My family even has learned to really, truly love cornmeal fried zucchini and zucchini fries.
But as delicious as chocolate and zucchini are together (I failed to mention gluten free chocolate-coffee zucchini bread is another winner recipe), it never hurts to work zucchini into desserts in even more creative ways. That’s where this gluten free Zucchini Chocolate Chip Cookies recipe comes in!
In fact, you could even skip the chocolate chips in this recipe — maybe opt for raisins or craisins instead — these are a lot like the oatmeal cookies you may have come to love, but with a moistness that comes from zucchini instead of extra butter or oil.
And before you ask: the answer is no. No, you can’t taste the zucchini. Heck, if you use the fine shredding disc on a food processor, you can barely even see it (but where’s the fun in that?). And if you want to be really, really sneaky, you could peel the zucchini first so the dark skin is gone and no one would be the wiser.
Do be sure to use purity protocol certified gluten free oats though if you’re following a gluten free diet for any medical reason. Otherwise you’re likely to run into problems with oats and cross-contact with gluten containing grains. For more on how purity protocol oats are kept safe from gluten grains and how to find them, check out my article all about purity protocol oats and growers, or just buy the gluten free oats I’ve vetted for you here on my site.
If you can’t tolerate oats, no matter how gluten free they are, a good option for you is gluten free quinoa flakes linked here for you. I like to give you lots of options so everybody can enjoy yummy recipes like these gluten free Zucchini Chocolate Chip Cookies!
I hope you enjoy this new way to incorporate zucchini into your recipe rotation. Let me know how you like it in the comments, or let me know your favorite way to bake with zucchini! I’m always curious!
Gluten Free Zucchini Chocolate Chip Cookies
Gluten Free Zucchini Chocolate Chip Cookies
Shredded zucchini helps give these cake-like cookies structure and moisture all at once. Your favorite oatmeal cookies just got a reboot in these gluten free Zucchini Chocolate Chip Cookies!
Ingredients
- 1/2 cup coconut oil, cold, OR vegetable shortening
- 1 cup brown sugar OR coconut palm sugar, packed
- 1 teaspoon pure vanilla extract
- 1 large egg or substitute like ¼ cup applesauce
- 1 1/2 cups grated zucchini (about 1 medium), pressed
- 1 3/4 cups (236 grams) gfJules® Gluten Free All Purpose Flour
- 2 teaspoons cinnamon (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups instant certified gluten free oats
- ½ cup chocolate chips, raisins or dried cranberries (optional)
Instructions
Preheat the oven to 350° F (static) or 325° F (convection).
Grate the zucchini or process using the fine blade of a large food processor. Once measured out, spread shredded zucchini onto doubled paper towels and cover with more paper towels, pressing gently to help release excess moisture.
Beat together the coconut oil and sugar in a large mixing bowl until fluffy and totally integrated.
Add the vanilla and egg and beat for another minute. Stir in the grated zucchini.
In a separate bowl, whisk together the dry ingredients: gfJules Flour, cinnamon, baking powder, baking soda and salt.
Stir into the large mixing bowl, adding slowly until a uniform dough comes together. Add oats, chocolate chips, raisins or cranberries, if using.
Prepare baking sheets by lining with parchment paper. Spoon dough out and roll between your palms to make tablespoon-sized balls or use a 1 ounce scoop. Place on the prepared cookie sheets, pressing lightly with the back of a spoon to flatten the balls to about 1 inch. Leave 1-2 inches between cookies.
Bake in preheated oven for 11 to 12 minutes, or until the centers no longer look raw and the edges are lightly browning. The cookies will not spread much, but they will puff up if not flattened before baking.
Remove to cool on a wire rack.
Nutrition Information
Yield 54 Serving Size 1Amount Per Serving Calories 66Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 43mgCarbohydrates 9gFiber 1gSugar 6gProtein 1g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe.
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I would like this recipe for a muffin. Reduce the sugar a bit which would make a good treat for breakfast. Any ideas on what to add or subtract on the recipe so I could make muffins out of this?
Hi Lizzi – just use my gluten free Zucchini Muffins recipe and add chocolate chips! Easy peasy!
~jules
These were absolutely delicious and received a half dozen thumbs up from kids age 8-12 that we were hosting. Some needed GF, others never eat GF. All loved them! One issue though, the next day they weren’t as good. Wondering if it’s the way I stored them…in a glass cake server on the counter? Any suggestions?
Hi Liz, so glad everyone loved these cookies so much!!! Was there a lot of air or headspace in the cake server? I tend to try to store my cookies in as small a container as possible with as little air as possible — after fully cooled, of course — but on the counter is the best place, for sure. Never in the fridge. The freezer is the next best place, but they should stay fresh for several days with my gfJules Flour. Hopefully next time it’ll work out better in a smaller container!
~jules
I hope the oats are added to the cookie dough when the flour is. You left them out of the instructions. Been using your flour and recipes for over a decade.
Hi Normajean, how wonderful to know that my gfJules Flour has been a part of your baking life for over 10 years! Thank you so much for letting me know! And also for letting me know that I left the oats out of the instructions!!! I’ve added it back in – thank you!!!
~jules
I tried your zucchini brownies. It said to bake in an 8×8 pan. I did that and it took about 45 minutes in the oven (way more than the recipe said). I thought they would be better in a larger pan.
Hi Carol Louise, thank you for the feedback. I have adjusted the recipe to reflect that, as you and other readers have said that it works better in a larger pan. Many thanks for taking the time to let me know your thoughts! Glad you liked the recipe, but sorry it took longer to cook than expected in the smaller pan!
~jules